small farmer co-ops cultivate democracy — it’s in their roots!€¦ · 05/05/2016 · the...

All members are welcome to attend the Co-op Board Meetings. Check the bulletin board in the front vestibule for dates and times.

Join us for a Co-op Orientation Night Learn the secrets every member wants to know — Tuesdays at 7pm.

Register with Outreach Coordinator Chris Farber, at 412.242.3598, ext 208, or [email protected].

Store NewS

Members’ Extra Discount Days

Sundays: 5/17 & 6/7Shop 8 am - 9 pm

INSIDE THIS ISSUE

Co-op News . . . . . . . . . . . . . . . 2Members Speak Out . . . . . . . . . 3The Food You Eat . . . . . . . . . . 4 In Your Community . . . . . . . . . 5Staff News . . . . . . . . . . . . . . . . 7Co-op Bulletin Board . . . . . . . . . 8Special Inserts: May Co-op Advantage

a monthly newsletter of the East End Food Co-op Pittsburgh, Pennsylvania

May 2009 Volume 20: Issue 5Nonprofit Org.U S Postage PAID

Pittsburgh, PAPermit No. 1800

East End Food Co-operative7516 Meade Street

Pittsburgh, PA 15208

Board of Directors Meeting

All members are welcome.Check the front entrance for dates and times.

EaST END FOOD CO-Op7516 Meade Street Pittsburgh, PA 15208

412-242-3598 www.eastendfood.coop

don’t miss members’ eXtrA disCoUnt dAy – mAy 17members receive 10% OFF shelf price all day! samples and tastings 8am to 4pm

Small Farmer Co-ops Cultivate Democracy — It’s in their roots!by Phyllis Robinson, Equal Exchange

This month, we celebrate World Fair Trade Day. We are excited to honor all that we co-operatives have accomplished to support small farmers. Yet, it feels important to also take this opportunity to revisit the roots of Fair Trade, and reconsider what we aim to accomplish. Most people understand the critical impor-tance of higher prices, advance credit and direct relationships. They allow farmers to stay on their land, send their children to school, and diversify their incomes. Yet, there’s another equally, and some would say even more important, goal of Fair Trade, one that seems to be slowly disap-pearing as new iterations of “ethical trade” and “direct trade” appear in the mar-ket: empowering communities and social movements. It is for this reason Equal Exchange chooses to work exclusively with small-farmer co-operatives.

In our culture, individualism is steeped into our subconscious from an early age. The American Dream says anyone who works hard enough can “pull themselves up by their bootstraps,” to become a millionaire, or the country’s President. Americans have a hard time with the idea that movements are built by many anony-mous, “ordinary” people, each putting in “their grain of sand.” In contrast, many indigenous cultures are built around this central theme of “community;” even most European countries place a higher premi-um on “collective welfare” than we do. For people who have had to shed blood and lose family members to earn their most basic rights, it is obvious that true suc-cess can only happen through collective efforts, organization and cooperation.

This empowerment of indigenous peo-ples, and the poor in general — many of

whom rely on farming as their livelihoods — is a concept that makes some people uncomfortable. As a society, we are okay with poverty alleviation and charity, but when the world’s disenfranchised begin to organize and take control over their own lives, businesses, and communities, when they start gaining economic power in the marketplace and political power in their countries, and in our own, that makes people nervous. Why would we rather raise money and give it to “poor farmers” than support their efforts to make their own livings?

For me, this notion of empowerment is the missing ingredient when folks in the coffee industry start talking about “going direct,” or referring to a co-operative as yet another “middleman.” The strategy places too much emphasis on one person’s benevolence, and gives that person, or company, the upper hand. Today, I come to your village and establish a friendship, offer a scholarship for your family’s chil-dren and purchase your highest quality coffee. Tomorrow, I might go elsewhere. It is a strategy that, while well-intentioned and produces positive results, does little to build democratic control and power at the producer level.

These same strategies — scholarships, direct relation-ships, community projects — have a completely different and, I would argue, stronger impact when they occur within the framework of an organized co-operative, association, or community. It’s a question of who’s in control, who makes the decisions, who is acquiring experience, and ultimately who

has the power to set the terms.

It’s about producers, consumers, and alter-native trade organiza-tions working together to ensure that the terms of trade are more fair. Higher prices – yes; advance credit; direct relationships; and social projects … all of these are critical. But the emphasis and ultimate goal of all our work needs to be about equity and social justice.

Fair Trade through co-operatives enables farmers to invest in their own businesses and improvements in their own communities. Through co-ops, they can participate in other organizations and social movements to influence, improve upon, and change national trade and agri-cultural policies. In this way, organized and well-run small farmer co-operatives can acquire the economic and political power necessary to create lasting and deep-seated change.

To learn more go to www.smallfarmers-bigchange.coop or www.fairfoodfight.com

The Co-Operator Deadline

All submissions and ads are due 6/1 for the July 2009 issue.

For more information, call Member Services at 412.242.3598.

East End Food Co-op May 2009

rob’s corner

You may have noticed some changes recently at your Co-op. Keeping a store in good shape requires constant investment. Some paint here, a wall repair there, etc, etc. Over the last few years we held off on a number of small jobs around the build-ing, not quite sure we were going to stay past 2011. Things have changed now. Let me tell you about how it happened and what we are up to now.

Expansion does not work unless both the Board of Directors and the General Manager are on the same page. Of course the membership and staff are essential partners, but without the GM and Board in alignment, you won’t get too far. When I returned back in late 2005, there was a strong desire within the organization to open a second store. At the time I thought that was a bit premature and that we needed to focus on improving, and then relocating, the existing store somewhere close by; and then look at opening other stores. While we have certainly made a lot of improvements over the last few years, I have changed my mind on relocation first.

That change came about due to sev-eral reasons. First, there is literally a huge demand for a second Co-op store in a number of neighborhoods that can support one. I also must congratulate the director of the Urban Redevelopment Authority, Rob Stephanie, on his efforts to get us thinking about expansion within the city. His leadership, and vision, and belief in the Co-op have had a profound impact upon us. Additionally, the state has been providing strong leadership in terms of money for neighborhood grocery store development.

These factors really forced me to inves-tigate the whole concept of relocation vs. a second location. I researched what a number of other co-ops have done, or

are doing, and the methodology behind their decisions. I researched the financ-es behind the different types of expan-sion. I have also been impressed by the new Development Co-op that the National Cooperative Grocers Association created early last year to assist co-op expansion projects. What I came to is that opening a second location before looking at relocat-ing our existing store was the smartest way to go, given the existing market condi-tions in Pittsburgh.

And we dived right in, of course. The market waits for no one, and we have a lot of good up-and-coming leaders on staff, good credit, money in the bank, and a GM who has opened two successful stores in his career. The time was ripe.

Then the economy melted down, and priorities had to change. While still work-ing on expansion, we are taking a slower approach, more of a wait-and-see atti-tude. And that brings us back to the work around the Co-op.

Now that we know we will be staying in our building beyond 2011, it is time to rein-vest again and make the store even nicer. It is time to do those little projects we have been holding off on because we thought we might be moving on. Additionally, we have the whole co-op world visiting in mid-June for the Co-op Conference we are host-ing. That is strong incentive to get things done sooner rather than later. So look for a remodeled exterior this spring, and some new paint within the store, and some new lights, and some new furniture, and some new signs, along with a variety of other small improvements. I hope you enjoy the make-over. We are having some fun our-selves right now with the planning.

So, until the next time…

Rob Baran [email protected]

Rob Baran, General Manager

CO-OP news

BOARD CORNER

Are you a visionary? Have you ever been interested in being a leader of an active, local community organization? Now is your chance! Elections for the Board of Directors of the East End Food Co-op are coming up this fall, and this is the time to get involved in your Co-op. Candidate application packs will be available at the customer service desk in June, and voting will take place from August until the end of the Annual Meeting in October.

So what does it take to be a board mem-ber? If elected, you will be part of a team of dedicated people who represent the entire membership of the Co-op, steering the direc-tion of our Co-op to ensure its success in years to come. Here are a few reasons why you should consider running for the Board:

You have a vision for East End Food �Co-op’s future and want to be a part of the leadership of the organization during one of the most exciting periods in its history.

You want to make a contribution to �your local community. Your Co-op is an active member in the Pittsburgh community in a variety of areas, from providing education on healthy eating to supporting efforts to develop sustainable resources.

You are an “ideas” person with �specific skills that would benefit the Co-op.

You like the idea of being involved in a �local, member-owned, democratically-run organization.

In terms of responsibilities and time requirements, board members are expect-ed to fulfill the following duties:

On behalf of the Co-op membership, �setting the Co-op’s long term goals, presenting them to the General Management, and monitoring their correct implementation.

Ensuring that the Co-op’s resources �are used responsibly.

Supervising and, when necessary, �hiring the General Manager.

Approving the Co-op’s capital and �operating budgets.

Recruiting new directors to ensure a �well-qualified and efficient board.

Attending and preparing for monthly �board meetings, attending two annual weekend retreats in the spring and the fall, serving on committees and attending working meetings for these committees, and general availability to discuss ongoing issues.

If you are interested in running for the Board of Directors, please come to an infor-mation session to be held on July 8, 2009 at the Co-op. We will have a few directors on hand to answer questions and talk about the work Board. Thanks for your interest! b

by Sarah Aerni, Board Secretary

member services messageby Kara Holsopple, Member Services

When people ask me why they should become a member of the Co-op, I am often tempted to ask — why not?

It’s really a win/win proposition, even in these tough economic times. Education is the key, and you, our co-op member-ship, are it’s greatest teachers. You know the facts:

The East End Food Co-op membership �fee is a ONE TIME fee.

There are NO ANNUAL FEES for Co-op �membership.

Your Co-op membership is �REFUNDABLE for any reason.

You can pay off your membership �investment in installments.

And you already know the benefits of your investment. You see it on your receipt with our shelf and case discounts. You have a Federal Credit Union account. You or someone you know volunteers in the store, or outside in the community on the Co-op’s behalf.

For new members, just joining, we now have a book of coupons to sample new natural foods products, and a local TABLE Magazine offer, all to entice people into making the investment that you have already decided it was worth making — for yourself and for local, cooperative business.

So the next time someone comments on your purple re-usable Co-op shopping bag, tell them what else is great about your Co-op, including membership, our foundation. We know that some of you are doing it—we hear it all the time. And we thank you.

Also, members and non-members alike are welcome to join our Co-op Facebook Group! You can learn about Co-op events there, as well as our e-newsletter. Sign up at the bottom of our homepage for our monthly reminder of special events, con-sumer alerts, and store specials! b

one percent wednesdayMay 20Grow Pittsburgh

Grow Pittsburgh is a local non-profit at the forefront of the urban agricultural movement in Pittsburgh. Their vision is to revitalize local economies through the social, economic, and environmental ben-efits of urban agriculture, and their mis-sion is to model, teach, and facilitate sustain-able urban agriculture within the Pittsburgh region.

They are committed to growing food, farmers, community and the capacity for growing food in our city. They do this by promoting awareness of fresh local food, nutrition and sustainable living, providing hands-on, experiential agriculture training to community residents, and building a professional network of support for the production, distribution, and marketing of fresh, local produce and promoting urban agriculture as an attractive, viable career option.

Some of their projects include the “Edible Schoolyards” at Faison Arts Acad-emy in Homewood and Dilworth Tradi-tional Academy in Highland Park; Brad-dock Farms; the Frick Greenhouse Project; and a Summer Youth Intern program. At the edible schoolyards, garden activities are integrated into the regular classroom curriculum to help improve young stu-dents’ eating habits, invest students in their school communities, and enhance students’ academic performance.

Braddock Farms is serving as Grow Pittsburgh’s newest, large-scale demon-stration farm.

At the Braddock demonstration farm, the vegetable production relies on raised bed construction, intensive planting tech-niques, and all-organic methods of grow-ing. They grow a wide variety of vegeta-bles and herbs, sell produce to local res-taurants, and manage an on-site farmer’s market. Grow Pittsburgh uses seedlings grown in the Victorian greenhouse from the Frick Project on its farm sites, donates to community gardens started by Grow Pittsburgh, and offers seedlings to the public through several outlets.

You can buy some of these seedlings yourself, and learn more about Grow Pitts-burgh, including how you can get involved, on One-Percent Wednesday, May 20.

In the meantime, visit their website at www.growpittsburgh.org for more informa-tion. b

Thank you for supporting the East End

Coopereative Ministry in April .

When you shop on One-Percent Wednesdays, your dollar goes

farther by supporting organizations in our

community.

May 2009 The Co-operator

Ends PoliCy stAtEMEntEast End Food Cooperative, a member-owned business, exists to create, promote and sustain a healthy, strong, and vibrant local community that serves the need for physical well-being, mutual respect, social connectedness and economic vitality while ensuring sustainability in the use of all resources toward this end.Adopted by the EEFC Board of Directors, January 24, 2005

stAtEMEnt of CooPErAtivE idEntitydefinitionA cooperative is an autonomous association of persons united voluntarily to meet their common economic, social and cultural need and aspirations through a jointly-owned and democratically-controlled enterprise.valuesCo-operatives are based on the values of self-help, self-responsibility, democ-racy, equality, equity and solidarity. In the tradition of their founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others.seven PrinciplesThe co-operative principles are guidelines by which co-operatives put their values into practice.1: voluntary and open MembershipCo-operatives are voluntary organizations, open to all persons able to use their ser-vices and willing to accept the responsibili-ties of membership, without gender, social, racial, political and religious discrimina-tion.2: democratic Member ControlCo-operatives are democratic organizations controlled by their members, who actively participate in setting their policies and making decisions. Men and Women serving as elected representatives are accountable to the membership. In primary co-oper-atives members have equal voting rights (one member, one vote) and co-operatives at other levels are also organized in a democratic manner.3: Member Economic ParticipationMembers contribute equitably to, and dem-ocratically control, the capital of their co-operative. At least part of that capital is usually the common property of the co-operative. Members usually receive limited compensation, if any, on capital subscribed as a condition of membership. Members allocate surpluses for any or all of the following purposes: developing their co-operative, possibly by setting up reserves, part of which at least would be indivisible; benefiting members in proportion to their transactions with the co-operative; and supporting other activities approved by the membership.4: Autonomy and independenceCo-operatives are autonomous, self-help organizations controlled by their members. If they enter into agreements with other organizations, including governments, or raise capital from external sources, they do so on terms that ensure democratic control by their members and maintain their co-operative autonomy. 5: Education, training and informationCo-operatives provide education and train-ing for their members, elected representa-tives, managers and employees so they can contribute effectively to the development of their co-operatives. They inform the general public-particularly young people and opinion leaders- about the nature and benefits of co-operation.6: Cooperation among Co-operativesCo-operatives serve their members most effectively and strengthen the co-operative movement by working together through national, regional, and international struc-tures.7: Concern for CommunityCo-operatives work for the sustainable development of their communities through policies approved by their members.

Source: ICA News, No. 5/6, 1995. Last updated: 2 June, 1996.

Comment Cards . . .

Comment Cards and the Comment Card Box can be found at the Customer serviCe desk.

members SPEAK OUT

DepartmeNt oF the moNth:by Hope Anne Nathan

One of the best kept secrets at your Co-op is the bulk herbs, spices, and teas department. Located in Aisle 1, just past the Bulk Foods department, the Bulk Herbs department is where you can find herbs from ALFALFA LEAF to YOHIMBE ROOT, and teas from ASSAM to YERBA MATE.

There are no minimums for purchasing bulk herbs; if you have a recipe that calls for one teaspoon of cumin, you can pur-chase one teaspoon of cumin. This saves money, and cuts down on waste as well. How many of us have half-used jars of spices in our kitchens that haven’t been used since the 1990s?

Buying in bulk can offer a tremendous savings compared with buying pre-packaged herbs and spices. In a side-by-side comparison, jars of Simply Organic spices (manufactured by Frontier Natural Products Co-op, who provide the vast majority of our bulk herbs and spices), the cost of buying in bulk is dramati-cally less expensive, as shown in the chart below.

All of that packaging is expensive! In addition to being more expensive, manufacturing packaged herbs and spices uses valu-able energy and resources. Even if empty jars do get recycled, the recycling process still takes energy, and some of the materi-als (like lids and labels) still often end up in landfills.

We have both plastic and wax paper bags available for use in the herb department, but customers are encouraged to bring their own empty jars and bottles from home. We also have emp-ty glass spice jars available for just 99¢ apiece. Don’t throw out those old spice jars — reuse them! Just be sure to write down the weight of your empty jars beforehand. There are scales located in the Bulk and Herb departments, or one of our cashiers would be glad to weigh your containers for you.

Don’t be intimidated by the bulk herbs and spices! Buying herbs and spices in bulk is good for your wallet, and good for the planet as well! b

Bulk Herbs!

I haven’t seen a particular variety of the energy chunks in the bulk cooler in a while. I am looking for the 18 Super Green Chunks. Thanks!

That flavor has not been available from our supplier for quite some time. We will continue to try and get this item, though.

Ian Ryan, Bulk Foods Buyer —

We’ve been out of tomato linguini for too long. When is it coming back?

The company that makes this product is on the verge of going out of business, so we have not been able to get this product and may have to stop carrying it.


Hey, what happened to the pasta bar? It was one of my favorite food days here at the Co-op.

Thank you for your suggestion. Check out the pasta bar on May 13!

Thomas Murphy, Café Manager —

Please purchase more forks. My hot meal has gotten cold three times over the last five weeks while waiting for forks.

Sorry for the inconvenience. More forks have been purchased. We also have biodegradable forks on hand in the seating area.

Thomas Murphy, Café Manager —

Can a table be placed where the raisins are? On a busy day the lid of the bin is being used as a table. People put their bags on the bin and write the PLU number on it.

Due to space constraints, we cannot do that at this time. We will try to find ways to encourage people to write on the stations near the scale and coffee grinder.


Customers would like the bumper stickers with EEFC on them.

We now have Co-op bumper stickers at the Customer Service Desk! They are just $1, including tax.

Kara Holsopple, Member Services Manager —

Herb Weight Simply Organic Jarred Spices Frontier Bulk Spices

Organic Basil 0.54 oz. $3.99 $.76

Organic Cinnamon 2.45 oz. $4.29 $1.47

Organic Dill Weed .81 oz. $4.29 $1.34

Organic Ginger Powder 1.64 oz. $4.29 $1.84

Organic Black Peppercorns 2.65 oz. $4.19 $2.73

Organic Turmeric 2.38 oz. $4.29 $2.07

Thanks to Bottled Up! for the month-long programming and awareness about reducing plastic bottle usage! If you haven’t taken the Bottled Up! pledge yet, visit www.BottledUpPittsburgh.org for more information.

May Memberp Drive!Thursday – Sunday / May 28 – May 31

Tell your friends, neighbors and family about the benefits of Co-op membership. If they join during our May Member Drive, you receive a 10% discount coupon!

Free gifts for new members!

Memorial Day HoursMonday May 25

Café: ClosedStore: 9am-5pm


what ’s cookin’ at the co-op café kitchen!Everyone is as concerned about their economic health as they are about their physical health, and this classic Co-op Café recipe fits the bill for both. You can buy organic split peas in our bulk department for literally pennies per serving. With each serving containing 7 grams of fiber and high in protein and folate, it’s a real bargain. This recipe also replaces the traditional ham or pork flavoring, high in saturated fat and salt, with the fresh taste of ginger. Enjoy!

2 cups split peas6 cups water½ of a large onion, medium dice2 small carrots, half moon sliced1/2 pound of potatoes, medium dice

AFTER COOKING:1/4 cup tamari soy sauce2 Tablespoons ginger, grated1/2 teaspoon pepper

Add split peas and water to a pot and bring to a boil.

Add onions, carrots and potatoes.

Reduce heat and simmer until peas split, about 30-45 minutes.

Once peas split and look like mush, cook for an additional 5 minutes.

Be sure to stir frequently because the soup will burn easily.

Remove soup from heat and stir in ginger, tamari and pepper.

Serves 6-8

the food YOU EATEast End Food Co-op Named Sustainable Agriculture Business LeaderBy Emily Bragonier

As Pittsburgh’s only member-owned natural foods market, the East End Food Co-op recently received special recogni-tion from the Pennsylvania Association for Sustainable Agriculture (PASA). Our members and employees now have brag-ging rights over being named PASA’s 2009 Sustainable Ag Business Leader, an honor shared by such past winners as the White Dog Café, the well-known Phil-adelphia restaurant that promotes local, seasonal cuisine and social activism, and the Fertrell Company, America’s oldest producer of organic fertilizers. The Co-op received the award “in recognition of outstanding contributions of health, well-being and eating pleasure rendered to the natural foods community throughout southwestern Pennsylvania by the staff, directors and members of the coop-erative, and for their consistent commit-ment to promoting wholesome products from local farms whenever possible.” Rob Baran, Co-op General Manager, was present to accept the award on behalf of the organization. I recently caught up with Rob to ask him a few questions about this distinctive accomplishment.

Emily: Was this award for you, the Co-op, or both?

Rob: “As the General Manager who has helped take our leadership to the next level, and the Co-op employee the PASA’s staff interacts with most, I did get some personal acknowledgement. But I thought it was a little overblown, as this is certainly an organizational award that is really a tribute to all the work our Co-op’s staff and members have done over the years to support local sustainable agriculture. East End Food Co-op won this award, not Rob Baran.”

Emily: Why do you think the Co-op was chosen to receive the award?

Rob: “I believe we were chosen because of our long history of being a leader in the [sustainable ag] movement, and the fact that we have a vision for the expansion of regional sustainable agri-culture that we are working to realize, often in partnership with PASA. We work collaboratively with government and the non-profit community on a variety of projects, such as the Green Block Initiative, bringing the Bioneers Conference to Pittsburgh, opening a local chapter of the Business Alliance for Local Living Economies, starting up a regional Food Policy Commis-sion, and getting programming about sustainable farming into the schools. Of course, we also buy and sell a lot of Pennsylvania-grown, sustainable food. At the Co-op, we believe PASA is the key to developing a strong regional food infrastructure system that will dramatically expand local sustainable food availability in Pittsburgh. Work-ing closely with PASA, and supporting them on a variety of related projects is an extremely important part of our ends.”

Emily: What, specifically, is the Co-op’s involvement with PASA?

Rob: “We collaborate on a number of projects. For instance, we worked together last year as part of a com-

mittee organized by the Pittsburgh Public Schools to have sustainable farming programming included in the curriculum of the new Science and Technology High School. We are cur-rently collaborating on starting up a Food Policy Commission, as well as a number of other projects related to Farmers’ Markets and the expansion of sustainable agriculture in Western PA. Of course, we also try to promote PASA to our membership as much as possible. Those reading this should check out PASA’s new program, Good Food Neighborhood, which is part of their Buy Fresh, Buy Local program. Membership is only thirty dollars a year and there are some great bene-fits. Additionally, I highly recommend attending the annual PASA Conference in State College, which is held every February. The food is amazing, the people even more so, and the work-shops are diverse and of high qual-ity. Last year, 2,000 people attended, from 8 countries and 44 states! I get my batteries recharged every year at what may be the best sustainable agri-culture conference in the country.”

Emily: What does the award mean for you, the Co-op, and Pittsburgh?

Rob: “It means a lot, both personally and professionally, to someone such as myself, who is passionate about the Co-op and the sustainability move-ment. I believe in the foundations of this organization and this city, and clearly see the potential to someday be recognized as one of America’s great co-ops. To achieve that goal, we have to operate as a business that hires and develops exceptional people, acts as an industry leader in customer service and operational efficiency, and has a significant and proven impact deliver-ing on our ends. I believe this is the first time our Co-op has won a major award acknowledging the work we do to be a triple bottom line co-op, mean-ing that we have a business plan with a financial, social, and environmen-tal bottom line, and this is the most important award of its kind in the state. I think every member, volunteer, and employee of the East End Food Co-op, past and present, should be immensely proud of how far we have come from our humble beginnings. This also means a lot for the region. I believe we are the fifth business to receive this award, and the first from Western Pennsylvania. That’s a power-ful recognition and acknowledgement from the real experts here in Pennsyl-vania that we are succeeding in mak-ing a difference.”

For more information on PASA, please visit www.pasafarming.org

What’s New ... in the aislesAisle 1

Frontier Organic Garlic Granules �Produce

LOCAL PRODUCT! Worm World Worm �Castings for your garden

Aisle 3Dagoba Unsweetened and Semi-Sweet �Baking Chocolates

Aisle 4Virgil’s Diet Root Beer – Sugar Free with no �artificial sweeteners

Aisle 5Biker’s Soap in a hand pump–for easy �removal of grease

Aisle 6LOCAL PRODUCT! Paradise Gardens and �Farm Pasteurized Goat Milk in Half GallonsEarthworm Family Safe Drain Cleaner with �Enzymes

DeliLOCAL PRODUCT! Awesome Salsa �New Café Sandwich – The Greek �Sandwich, with arugula, hummus, feta and tzatziki sauce

Co-op Café Ginger Split Pea Soup

Co-op Hosts National Cooperative ConferenceJune 11-14 Westin Convention Center, Downtown

CCMA — the COnSuMeR COOpeRATive MAnAgeMenT ASSOCiATiOn (comprised mostly of Co-operative grocers) — will hold it’s annual conference here in pittsburgh at the Westin Convention Center, Downtown.

All co-operators, like yourself, are invited to come to all or part �of this convergence of co-operative minds.it is a wonderful opportunity for you to hear speakers and �discuss pivotal Co-operative issues.Registration fees vary for workshops and meals. Saturday �evening party on the roof of the David L. Lawrence Convention Center also an option!

For more inFormation about the event anD to register:http://www.cals.wisc.edu/ccs/Current%20Programs.html

CALL FOR VOLUNTEERS!Contact Chris at 412.242.3598 ext. 208 if you are interested in volunteering at the Conference or social events planned around the Conference.


in the COMMUNITYoutreach CalendarJoin the Co-op at these community events!

Phipps May MarketFriday, May 8 | 9:30am – 7:00pm Saturday, May 9 | 9:30am – 5:00pm

Phipps Conservatory, 1 Schenley Drive, Pittsburgh

Free and open to the public. The gardening event of the season! Garden clubs will sell flowers, herbs & other seedlings. Plant seed cups with the Co-op

Rachel’s Sustainable FeastSunday, May 24 | 12:30pm – 4:00pm, Rain or shine Rachel Carson Homestead, Springdale, PA

Pre-registration is required: http://www.rachelcarsonhomestead.org/

Tickets: $10 (Save $2 off ticket price by bringing your own water/beverage container) Children under six free.

Sample creations from the region’s best chefs and try cheeses from the Co-op

Summer Reading ExtravaganzaSunday, June 7 | 12:00pm – 5:00pm Carnegie Library — Main Branch Oakland

Free and open to the public. Activities and give-away’s for families and youth

Family Outdoor FestivalSaturday, June 20 | 12:00pm – 4:00pm | Frick Park Event sponsored by Venture Outdoors

Free and open to the public. Sample everything outdoors from rock climbing to geocaching.Make your own fruit salad with the Co-op’s organic fruit!

For more information, you can contact Chris Farber, Outreach Coordinator at extension 208 or at [email protected]. b

8th annual Great Outdoors WeekFriday, May 15, thru Sunday, May 24, 2009The 8th annual Great Outdoors Week, organized by Sustainable Pittsburgh and its outdoor recreation partners, takes place Friday, May 15, through Sunday, May 24, 2009.

A celebration of the outdoors, Great Outdoors Week serves to highlight the many outdoor amenities available in Southwestern Pennsylvania — rivers, parks, trails...you name it! During this special week, tons of activities are available for the sampling, including bicycling, hiking, paddling, and bird watching-all hosted by local outdoor groups in the region!

SIGNATURE EvENTS —5/15 – “Learn to Row” Indoor Session (hosted by Three Rivers Rowing Association)5/16 – venture Outdoors Festival (hosted by Venture Outdoors)5/17 – Pedal Pittsburgh (hosted by Community Design Center of Pittsburgh)5/24 – Rachel’s Sustainable Feast (hosted by Rachel Carson Homestead)

More information on the signature events and other Great Outdoors Week activities can be found at wallsarebad.com. Wallsarebad.com is Southwestern Pennsylvania’s primary resource for outdoor recreation activities. Through this Web site, visitors can find information on over 300 outdoor and conservation groups, plus parks, campgrounds, and forest areas. The site also features an activities calendar, an “outdoor” forum, and blog space.

Overall, outdoor recreation connects many regional imperatives towards becoming more sustainable: healthier lifestyles, talent attraction and retention, improved quality of life, environmental stewardship, and economic development.

In 2008, partners including Bike Pittsburgh, Community Design Center of Pittsburgh, Friends of the Riverfront, Port Authority of Allegheny County, Rachel Carson Homestead, REI, Sustainable Pittsburgh, 3 Rivers Connect, Three Rivers Rowing Association, the Trail Town Program, venture Outdoors, and many others came together to launch Walls are Bad, a campaign designed to increase awareness and participation in the many outdoor recreation activities available in Southwestern Pennsylvania.

Wild Edible Plants in the ’Burghby Melissa Sokulski, L.Ac.

Wild edible plants are everywhere — growing in yards, lots, and up through crack in cement right here in Pittsburgh. Spring is such an exciting time of year: a new cycle when wild edibles are bursting with life all around. Once you can recognize them, you will see dandelion, burdock, amaranth, lambs quarters, mulberries, clo-ver, plantain...the list is long and these are just a sampling from my own twenty-foot by sixty-foot South Side yard!

Almost all of us are familiar with dandelion. There are a few look-alikes, such as wild lettuce and chicory, but once they flower, the differences become more evi-dent: chicory flowers are blue, and both wild lettuce’s and chicory’s leaves go up the flower stalk while dandelion’s do not: they stay in their basal rosette on the ground all season.

Dandelion’s toothed leaves are also hairless, as opposed to similar plants which will have small hairs or even prickers (prickly lettuce, thistle).

Dandelion leaves are bitter, but much less so in early spring, before the flower stalk is sent up. In fact, if you find a rosette of leaves with a tiny flower bud nestled in the middle, still on the ground with no stalk yet, pick these little buds, they are a delicacy you can only find by foraging.

Dandelion leaves can be chopped and tossed into any salad, or eaten alone, either raw or sauteed in olive oil with garlic and balsamic vinegar.

Dandelion roots can also be harvested in the early spring (or late fall) when no flowers are present. The roots can be chopped and dried to be made into an excel-lent tea which is a liver tonic, and also promotes lactation, according to traditional Chinese herbal medicine.

Dandelion roots can also be roasted and used as a rich coffee substitute, and can be combined with roasted chicory roots for this purpose for an even fuller flavor.

I hope you’ll join me for a free talk at the East End Food Coop this month called Wild Edibles in the Burgh. We’ll discuss wild edible plants that can be found around Pittsburgh and how to use them. You can also visit our website — www.BirchCenter.com — for a list of wild edible walks and workshops we lead around Pittsburgh all season long.

I hope to see you there! Happy harvesting!

One-Percent Wednesday May 20will benefit GROW PITTSBURGH

Volunteer Spotlight: SAnDY KiShRecently I did a survey of departments in the Co-op to take stock of how the volunteer program is working. The response I received from the administrative department includ-ed overwhelming praise for a volunteer who has been helping administrative staff for seven years. Jen Girty, who handles accounting, said this about Sandy Kish, “I could go on and on about Sandy! She comes in every Monday and she knows her job inside out. She is very thorough and very reliable. I feel that Sandy is a very important part of our admin team!” Sandy took some time to answer my questions about volunteering at the Co-op:

What do you do as a volunteer at the Co-op? Q.QA: I help out with clerical work in accounting with Jen Girty and Julie Smith.

how did you get started volunteering? Q.QA: “Cooperative” living is very important to me. I live in a co-op, bank at a co-op, and have been a member of this co-op for a long time in its many incarnations, back to the Oakland days. Co-ops can’t exist without member participation, and when I retired and could make a volunteer commitment, there was no question it would be here.

have there been any benefits of volunteering that you didn’t expect when you Q.Qstarted? A: I can’t say that I didn’t expect this, but the people I know here are really special and I really enjoy the friendship and humor that we share. And, oh yes, I have easier access to the yogurt almonds (the brown not the white)!

Do you have any advice for new volunteers to the Co-op? Q.QA: Check out the yogurt almonds!

What do you do when you are not at the Co-op? Q.QA: To my good fortune since I retired, I can take life at a much slower pace and do pretty much whatever I like. I love to read and travel, especially to cultures different from ours. I take classes at Pitt (mostly literature!), and the practice of tai chi is part of my daily life.

thank you, sandy, for doing the important work behind the scenes to make the Co-op run more smoothly!


www.PointofLight.com

To advertise:724-863-4206

[email protected]

In every issue:Personal GrowthHolistic Health

Sustainable Living

GENEral MaNaGEr

Rob Baran

BOarD OF DIrECTOrSMichael Q Roth, PresidentTorey Verts, Vice President

Mike Collura, TreasurerSarah Aerni, Secretary

Mike ElliotDirk Kalp

LaShaun Martin Inna NirenburgRob Shepherd

WHO WE arEThe East End Food Co-op is Pittsburgh’s only member-owned natural and organic food market, serving the community since 1977. We offer the finest in certified organic produce and herbs, bulk foods, vitamins and supplements, cruelty-free health and beauty aids, organic and natural packaged goods and hard-to-find

items for special dietary needs.

Our award-winning Vegetarian Café and Juice Bar offers a daily array of fresh, wholesome, hot entrées, soups,

salads and vegan dishes.

While the Co-op is open to the public and membership is not required to make purchases, members do receive better prices, have access to the EEFC Federal Credit Union, and can vote and serve on

the Board of Directors.

MaNaGEMENT TEaMRob Baran, General Manager

Jane Harter, Administrative Manager/HRDave Headings, Produce ManagerKara Holsopple, Marketing and

Member Services ManagerMark Perry, Merchandising ManagerAllisyn Vincent, Front End ManagerThomas Murphy and Amber Pertz,

Café Managers

EaST END FOOD CO-Op7516 Meade Street

Pittsburgh, PA 15208 Store 412.242.3598 Café 412.242.7726 Credit Union 412.243.7574

[email protected]

Therapeutic Massage Energy BalancingDeeply nurturing and tailored to your needs.

[email protected]

Give a Gift Certi�cate.$10 discount with this ad.

6315 Forbes Avenue, B24 Squirrel Hill

Onthe

tablewithSheri Sable

1 SIZZLIN’ SUMMER

Non-competitive dance & movement classes for ALL ages and abilities.

412.363.4321www.dancealloy.org

6 weeks... 6 styles...

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6 week summer classes begin June 15

Books-Gifts-Cards-MusiC

Find the unusual fromaround the world.

For Life’s Choices, Challenges and Celebrations

810 Bellefonte street

shadyside

412.681.8755


DID YOU KNOW...

STEP FIVE in the better eating For Life Program is “Fabulous Fruit”!

It seems that most Americans do not eat their recommended servings of fruit each day. This month, you can pick up a better eating for Life packet at Customer Service and find out how easy incorporating more fruit into your diet can be.

Quick tips for every meal, as well as snacks for kids and everyone in the family, are covered. Learn about healthy desserts you can make without a lot of extra sugar, too. There are tips for dodging questionable label claims and nutritional facts about why fruit is our friend—or SHOULD be.

Some of the delicious, fruit-filled recipes included in the STEP FIVE packet are many berry Crisp, Fruit ‘n’ rice Pudding, gingered strawberry sauce, and brunch-time Kiwi-orange salad.

You can find a new installment of better eating for Life at the Customer Service Desk each month. Previous months’ installments are also available by request!

better eating for Life is a twelve part educational program for incorporating healthy eating into any diet, created by Mary S. Choate, M.S., R.D., L.D., Food and Nutrition Educator at Co-op Food Stores, Hanover and Lebanon, NH.

Kara Holsopple, Editor/Advertising Saleslinda raden, lr design, Design, Layout & ProductionThe Co-operator is published twelve times a year and mailed to members of the East End Food Co-op. Additional copies are available at the Customer Service desk and at the entrance area to the store. We welcome letters to the editor. Send your message (250 words or less) to — Attn: Member Services, 7516 Meade St. Pittsburgh, PA 15208 or e-mail to: [email protected]

submission deadlinesAll submissions, including articles and advertisements, must be received in the Co-op office by the first of the month for the following month.The East End Food Co-op does not endorse the views or products of the advertisers in this newsletter. Opinions expressed are the writer’s own and do not necessarily reflect Co-op policy. For information about submissions and advertising, please contact Member Services at 412.242.3598.The Co-Operator is printed by Typecraft Press, Inc.

WRITE TO US: The Editor of The Co-operator welcomes your letters! Send your 250 words or less to:

Kara Holsopple, Member Services, East End Food Co-op, 7516 Meade Street, Pittsburgh, PA 15208.

Or e-mail to: [email protected]

THE MIDWIFE CENTERF O R B I R T H W O M E N ’ S H E A L T H&

&

PH. 412.321.6880 2825 PE N N AV E. PI T TS BU RG Hw w w . m i d w i f e c e n t e r . o r g

P E R S O N A L I Z I N G W O M E N ’ S H E A L T H C A R E

SOUTHWESTERN PENNSYLVANIA’S ONLY LICENSED AND ACCREDITED

FREESTANDING BIRTH CENTER OFFERING

WELL-WOMAN GYNECOLOGICAL CARE, PRENATAL CARE, AND CHILDBIRTH IN A WARM AND SUPPORTIVE ENVIRONMENT.

THE WORD “MIDWIFE” SIMPLY MEANS

“WITH WOMAN.”

AcupunctureAsian Bodywork

NorthHills 977 Perry Highway seaofqi@Shadyside 235 Shady Avenue verizon.net

acupuncturepittsburgh.com

412-242-6060

Susan Petrella, M.Ac.Licensed Acupuncturist

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staff NEWS

Employee of the Monthby Jessica Johnson

Interview with the Co-op’s March Employee of the Month, John Locke, Produce Department

How long have you worked at the Co-op? I guess it’s been like, 2 ½ years now.

What are your favorite things about working here? Um, the free stuff. Passing out on the bench across the street. Official and unofficial staff parties.

Are there things that you wish you could change? Bring back the employee parties!

How did you feel when you were told that you’d won the contest?

I thought it was undeserving. I thought that there were other people who should be recognized before me.

Reduce, Reuse, Recycle!

New HiresMiriam Borensztejn, CaféJenny Kalinowski, Front End

Miriam Borensztejn knows her coffee. She has years of experi-ence working at another local coffee shop, and has been studying our own Co-op selection- so don’t be afaid to ask her about it! She is also open to different brew methods, so you can let her know how you would like your coffee.

After 13 years away in Arizona and Connecticut, Jenny Kalinows-ki is happy to be back in Pittsburgh, where she graduated from the University of Pittsburgh. Her last job was at a family green-house, and Jenny enjoys gardening and cooking and eating fresh food from her garden. Jenny also enjoys hikes with her family and dog, and reading and writing poetry. She is also a passionate advocate for breastfeeding mothers, and all mothers.

YOGA MATRIKAwww.yogamatrika.com

Now with TWO great locations in Squirrel Hill and Point Breeze!

Both studios are air conditioned and have ample free street parking available.

First Class FREE for East End Food Co-Op Members

EmbodiYoga™ withLisa Clark: June 6

Finding Yoga from the Inside Out 10:30-noon

Advanced Studies in Yoga: Exploring the

Pelvic Floor 2-5pm

Locations:

1406 S. Negley Avenue Near Wightman School

6520 Wilkins Avenue Near Linden Elementary OPENS MAY 15th

Contact:

Sharon Fennimore Rudyk (412) 855-5692

[email protected]

UNLIMITED SUMMER YOGA DEALS

2nd Anniversary Party w/Live Music on May 8th

Featuring Emily Pinkerton, Brad Yoder, Doug Blevins and Chris Fennimore

Kirtan with Dharmashakti May 19th

YOGA & MEDITATION Classes for ALL levels

MAT PILATES

FERTILITY, PREGNANCY, CHILDBIRTH, POSTNATAL

ME TOO &TODDLER YOGA ABSOLUTE

BEGINNER SERIES

Credit or Debit?by Allisyn Vincent, Front End Manager

There have been several inqui-ries from our customers as to which option is better for the Co-op, credit or debit. We now have an answer. According to Mercury Payment Sys-tems, the Co-op’s credit card pro-cessing company, debit transac-tions are much less expensive for the Co-op to process than credit.

Here’s why: To process a deb-it card transaction, the Co-op is charged a flat fee for the trans-action, regardless of the amount. When we process a credit card transaction, we are charged that flat fee PLUS an additional fee from the respective credit card compa-nies — Visa, Mastercard, American Express and Discover.

Thanks for taking this into con-sideration when you are shopping Co-op!

sunday monday tuesday wednesday thursday friday saturday

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Pizza, Dairy and Vegan

Penne with Greens, Feta, Walnuts and

Olives

Chef’s Choice Chickpea Curry Sausage and Mushroom

Lasagna with Roasted Red Pepper Sauce

Pasta Bar Seitan Stroganoff

Pizza, Vegan and Dairy

Indonesian Satay

Chef’s Choice Cuban Style Picadillo with

Beans and Rice

Burrito Bar Chimichurri Tofu Yam and Black Bean Quesadillas


Mock Tuna and Noodles

Chef’s Choice Tempeh Adobo Kung Pao Tofu Stir Fry Bar Spelt Risotto with

Mushrooms and Artichokes

Pizza, Dairy and Vegan

Honey Dijon Seitan

Chef’s Choice Café Closed for Memorial Day

Sancocho Caribbean Kitchen

Curried Lentils and Chickpeas

with Swiss Chard


Buffalo Tofu

nothing provided...

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bulletin BOArDMay 2009 ... hot bar specials

DAILYjuice bar8 AM - 7 PM

salad bar9 AM - 7 PM

HOT FOOds & sOuPs11 AM - 7 PM

weekenDsweekend bruncH bar

9 AM - 1:30 PM

HOT FOOds & sOuPs bar 1:30 PM - 7 PM

CAfé HOURs

un-classified adsDr. DonalD Mantell, MD, nD, Natural Health Solutions, Wholistic Approach for Optimum Health with 30 years of experience in wholistic medicine. 3495 Greensburg Rd. Murrysville, PA15668, 724-327-5604.

Stereo reCYClerS — We buy old speakers, receiv-ers, tape decks, turntables, etc., and put them back into circulation. We can repair and rebuild your worn out speakers. Don’t let unused stereo components sitting in storage end up in landfills. (412) 244-0337; [email protected]

eDGar CaYCe — Father of Holistic Medicine in U.S. — Lectures, classes and study groups on holistic health, dream study, meditation and spir-itual growth. (412) 661-5947 or (724) 443-2576.

eDDIe SHaW, MaSSaGe tHeraPISt — 5801 Beacon Street, Sq. Hill (next to Giant Eagle parking lot), 412-855-1532. www.squirrelhillmas-sage.com. Relaxation and deep tissue massage. Increased flexibility and deep tissue work—there is nothing like it. $15 off the first visit for Co-op members.

YoUr MeSSaGe CoUlD Go Here. An unclassi-fied ad is an incredible value at $20 AND... co-op members save 10%. 25-word limit (loosely enforced). Add up to 10 additional words for 25 cents each.

Friday May 1, 6:30-8:30pmSprout raw Food – a raw Foods IntroductionWith Jackie and Gideon GraffA special presentation that includes an intro-duction to raw foods, questions and answers about the raw foods lifestyle, a demonstration and meal—including entrée, soup, salad and dessert. The Graffs teach raw foods and nutri-tion all over the country. More info about them at www.sproutrawfood.coop.

The workshop is $40, and you can regis-ter at http://eastend.eventbrite.com or call 770.992.9218

Thursday May 7, 6:30-8:15pmBackyard Composting!With Pennsylvania Resources CouncilDreaming about your garden? You can start composting way before it’s time to plant! Join the Pennsylvania Resources Council for their backyard composting workshop which thor-oughly covers the importance of composting, setting up a compost pile, proper maintenance, and ways of using finished compost.

Registration is required. Cost is $40 per per-son or $50 per couple. Participants will receive one composting bin with each registration. For more information visit www.prc.org. To register, please call Lauren Seiple at 412-431-4449 ext. 325, or email [email protected]

Thursday May 21, 7pmwhat’s’ Kombucha ? Spring Kombucha Class and BrewfestWith Deborah A . Uttenreither CHHC AADP, Certified Health And Nutrition Coach, LIFEFUEL NutritionSpring brewing fun is here again. Learn the lat-est about the hottest(or coolest) cultured drink, kombucha and how to make your own brew.

Already a brewer? Bring your brew and share! Everyone welcome!

East End Food Co-op 3 7516 Meade Street 3 Pittsburgh, PA 15208 3 412-242-3598 3 www .eastendfood .7574

SPRING LECTURES

SHOP CO-OP EVERY DAY — 8 AM - 9 PM / 412-242-3598 CREDit UniOn — WED 6 - 8 PM / SAt 11 AM - 3 PM / 412-243-7574

SPRING LECTURESThursday May 28, 7pmwild edibles in the ‘BurghWith Melissa SokulskiJoin herbalist Melissa Sokulski as she discusses common wild edible plants found in Pittsburgh. She’ll discuss how to identify, harvest and use these plants both for food and medicine. She’ll have recipes to share and will be able to answer your questions. Visit her website and blog for more information about Melissa and wild edible plants at www.BirchCenter.com.Melissa Sokulski is an acupuncturist and herb-alist who runs the Birch Center for Health with her husband in Pittsburgh’s South Side. She also leads “wild edibles” walks and workshops around Pittsburgh, and has a free, on-line newsletter which you can subscribe to by visit-ing her website. You’ll also find a link to her blog, which contains information, pictures and videos of wild edible plants.

UNLESS OTHERWISE NOTED, ALL LEcTURES ARE FREE, bUT pLEASE cALL 412.242.3598 TO REgISTER.

Memorial Day HoursMonday, May 25

Café: ClosedStore: 9am-5pm

WeekeNd BruNCH Bar – 9 am to 1:30 pmWheAT-FRee pAnCAkeS, eggS, TOFu SCRAMbLeR,

vegAn FRenCh TOAST, ROASTeD pOTATOeS AnD MORe!

HOt FOOd Bar 11 am to 7 pm – DAILY 1:30 PM to 7 pm – WeekeNdS

small farmer co-ops cultivate democracy — it’s in their roots!€¦ · 05/05/2016 · the...

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